Recipe: Yummy Lemon lavender chicken thighs
Lemon lavender chicken thighs. Today, we're going to make a special dish, lemon lavender chicken thighs. It is one of my favorites. For mine, I'm gonna make it a little bit unique.
In a large bowl, combined the crushed lavender with the oil, honey, thyme, lemon zest, and lemon juice. Place the chicken in a large, deep container. Pour the marinade over the chicken and make sure all. You can have Lemon lavender chicken thighs using 4 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Lemon lavender chicken thighs
- It's 1/2 small of Lemon.
- It's 1/2 tsp of Culinary grade lavender.
- Prepare of Himalayan pink salt.
- You need 1 of Skin on, bone in chicken thigh.
I used chicken leg quarters for this lavender chicken because the fat from the skin helps keep the chicken moist. It also protects the meat from getting potentially bitter if the lavender is overcooked. I also like that the chicken leg quarters get a nice crispy, but sticky sweet skin. The honey in the marinade really aids in providing that flavor.
Lemon lavender chicken thighs step by step
- If you want, debone chicken thigh before you start and save bone for broth later..
- Cut lemon and squeeze juice on underside of thigh. Let sit for a while..
- Salt chicken as desired.
- Rub lavender on both sides of chicken while cast iron skillet heats up..
- Cook chicken thigh in skillet until skin is crispy and inside is 165°F on your meat thermometer..
Crush the lavender using either a mortar and pestle or a rolling pin. Put the crushed lavender into a large bowl with the oil, honey, thyme, lemon zest, and juice. TO MAKE THE DISH: Place the chicken pieces in a large plastic container. Pour the marinade over the chicken and make sure all the pieces are well coated. Toss the chicken in a simple mix of garlic, lemon juice, olive oil, and brown sugar, then roast them.
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